Menu petang yang mudah dan ringkas, lebih-lebih lagi jika menerima tetamu secara tiba-tiba. Saya memang peminat scones. Resipi dari BBC Cook Book ini mudah dikuti.
Classic Scones With Clotted Cream & Jam
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
beaten egg, to glaze
jam and clotted cream, to serve
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with
the salt and baking powder, then mix. Add the butter, then rub in with your
fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs
until warm, but not hot. Add the vanilla and lemon juice, then set aside for a
moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly
with a cutlery knife – it will seem pretty wet at first. Scatter some flour
onto the work surface and tip the dough out. Dredge the dough and your hands
with a little more flour, then fold the dough over 2-3 times until it’s a
little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly,
giving a better rise) and dip it into some flour. Plunge into the dough, then
repeat until you have four scones. By this point you’ll probably need to press
what’s left of the dough back into a round to cut out another four. Brush the
tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or
cold on the day of baking, generously topped with jam and clotted cream. If
freezing, freeze once cool. Defrost, then put in a low oven (about
160C/fan140C/gas 3) for a few mins to refresh.
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